|Klobasniky (or sausage kolaches)
This is the old fashioned way; takes 5-7 hours.
|Personal note: Do not scrimp on the quality of sausage used
- 2 packages dry yeast
- 1/2 cup lukewarm water
- 2 cups lukewarm milk
- 1/2 cup sugar
- 1 small can evaporated milk (=5.33 oz =approximately 2/3 cup)
- about 8 cups flour
- 5 egg yolks
- 1/3 cup melted butter
- 1/3 cup vegetable oil
- 1 tbsp salt
- 3 drops lemon extract
- 2 to 2 1/2 pounds cooked, cool smoked sausage.
- In a large bowl, dissolve yeast in lukewarm water. Add milk, sugar, evaporated milk, and 4 cups flour. Mix thoroughly until smooth, cover and let rest at least 1 hour in a warm place.
- In a separate bowl place egg yolks, melted butter, oil, salt, and lemon extract. Mix with mixer. Add this to first mixture and blend. Add 3 1/2 to 4 cups of flour gradually and mix well using a wooden spoon until smooth.
- Cover and let rise until double in bulk.
- Place a third of the dough at a time on floured board. Sprinkle flour on top of dough and roll out with rolling pin to about 1/3 inch thickness. Cut in squares about 2x2 inches or a little larger. Place cooked, cool sausage pieces on each square and enclose, sealing edges.
- Place on greased baking sheet with sealed edge on bottom. Brush lightly with melted butter and let rise until double in size. Bake at 425 deg F until light golden brown, about 10 minutes. Yields 6 dozen.
- Some prefer to brush done kolaches with evaporated milk or melted butter after they have cooled down slightly after removal from the oven.
|Home Made Bread
(The way Albina Barbara Janecka Tupa made it )
- 6-8 cups four, Gold Medal; Pioneer.
- Yeast two 1/4 oz rapid rise.
- Salt 1 1/2 tsp
- Oil 1/2 cu p
- Sugar 2 tbsp
- Warm water 4 cups
- Warm approximately 4 cups or water and put into a large mixing bowl. Note: use water warm enough to melt the yeast but not too hot to kill it.
- Add two packages of rapid-rise yeast.
- Add a couple T of sugar. This is to help the yeast “work”.
- Stir occasionally until melted.
- Add 1 1/2 tsp salt (This is not too much salt, You might want to add more for your own particular taste).
- Add 1/2 cup oil (Crisco Puritan, for example)(You can add 1/2 cup shortening (solid) if you desire. Either melt it before you put it in, or perhaps the water is still warm enough to melt it.)
- Sift in about 6 cups flour and mix. Keep adding flour and mixing until the dough is thick enough (not real sticky). Roll the dough onto the table which has some flour oil it. Then start kneading by hand, adding flour as needed. Continue kneading until all flour has been “worked” into the dough.
- Add oil to the bowl to coat so that the flour will not stick to the bowl. Ad the kneaded dough to the bowl. Cover and let rise until the bowl is full or overflowing. When the bowl is full, roll onto the table and knead again. Squash it down real good. At this stage, you should not have to add any more flour, just enough on the table to keep the dough from sticking to it (Note: you could work the dough in the bowl with your hands or a spoon).
- Put dough back into the bowl (you do not have to add more oil to the bowl) and let it rise again.
- After it has risen to fill the bowl, roll the dough onto the table and knead again. Then, cut the dough, with a knife, into the number and size of portions you want to fit your pans.
- Take each portion and knead and shape for the pan it is to o\go into. Coat the pan with oil to keep the dough from sticking to it. Put the dough into the pan and move it around as you see want it. Then, let the dough rise in the pans until full. Put into hot oven and bake at about 350deg F for approximately 35 minutes.
- When ready (golden brown), remove from oven and let stand for a few minutes to slightly cool and then coat the loaf with butter (or oleo-margarine). This is to make it soft and taste good.
|Home Made Noodles
- 5 eggs – beat up real good
- Add a couple of Tablespoons oleo
- Add enough flour to thicken
- Then warm it up a little bit. Then knead dough until thick.
- Cut into 4 or 5 pieces. Roll each piece with a rolling pan - make the dough pretty thin.
- Then spread the rolled dough on a cloth and let dry. This might take 1 to four hours, depending upon the heat and humidity. Do not let dry so long that it becomes brittle.
- Then, cut each round pied of dried dough into strips, overlay, and slice thinly with a knife (or thick if you so desire)
|Cream Cheese Rolls Rose Kucera Tupa
(Three parts: Dough, Filing, and Final Topping)
1 Package dry yeast
5 Tbsp sugar
1 cup warm milk
1 cup Crisco shortening
3 eggs beaten
4 cups flour
Mix dry yeast and sugar. Pour warm milk into mixture and stir. Add Crisco and beaten eggs. Add two cups flour and mix. Then add two more cups flour and finish mixing.
Three 8-oz packages cream cheese
1 cup sugar
1 tsp Vanilla
Beat 3 eggs and 1 cup sugar. Add softened cream cheese and mix. Add vanilla and mix in.
stick margarine, and
|Separate dough into four parts. Roll out one of the dough balls onto a piece of wax paper to where it covers the with and length a little longer that the width. Then flip the rolled dough onto a cookie sheet with a little four on it. On the center third lengthwise, spread out a fourth of the filling. Then fold one side on to the filing and the other side onto the just folded side. Repeat this three times. Whether one, two, or four cookie sheets are needed depend on the size cookie sheet(s) you have. Bake at 350 def F until light brown (done)
After taken out of the oven, brush on the final topping.
Note: The dough can be stored in the refrigerator for three hours or more before being rolled out and filled with topping. You can add you favorite fruit to the cream filling before folding the dough over it. Fix a thick fruit mixture and put thins lines on the cream filling before folding the dough over it. Examples include pineapple, jam, jelly, peaches, lemon, cherries, etc.
|***** Cheese Cake *****
|Part I: Crust
18 Honey Graham crackers (large pieces count as two (four mini-pieces)
1 Tbsp butter
1 Tbsp sugar
Roll 18 graham crackers until fine. Add 1 Tbsp sugar and 1 Tbsp butter (in small pieces). Blend and roll in hands until mixed. Line glass baking dish (7”by 12”) with mixture and slightly press down with spoon. Crust should go up the sides about ¼ inch.
Part II: Filler
three 8 oz cream cheese packages
1 cup sugar
1 1/2 tsp vanilla
Cut cream cheese into small pieces. Add eggs one at a time blending with a fork and then beat until creamy. (Works best in a blender – on mix or one lower) Add sugar and vanilla; mix well. Pour slowly into uncooked crust. Bake 55-60 minutes at 300 deg F. Remove from oven and allow to fall: about 10-15 minutes.
Part III: Topping
1 1/2 pint sour cream
1/2 cup sugar
1 1/2 tsp vanilla
Mix above together with mixer. Pour over above after it has fallen. Bake at 300 deg F for 5 minutes. Allow to cool to room temperature for approximately 1 hour, then refrigerate over night.
Note: do not cover the first night.
- 4 tbsp butter
- 3/4 cup brown sugar
- 3 eggs beaten
- 1 cup Karo syrup
- 1 tsp vanilla
- 1/8 tsp salt
- 1 1/4 cup pecans
- 1 tsp flour
- 1 uncooked pie shell in pie pan
Combine ingredients and pour in unbaked pie shell. Cook 350 deg F for about 50 minutes.
- 150 gram fine flour
- 60 ml hot water
- pinch of salt
- 1 teaspoon wine vinegar or lemon juice
- 60 gram fat
- flour for rolling
- 50 gram raisins
- 4-5 medium large apples
- 30 gram grated nuts or grated gingerbread
- cinnamom sugar
- icing sugar
- Sift the flour onto a board. In the water combine salt, the vinegar or lemon juice, and 2 tablespoons of heated fat. Pour it into a hollow in the flour and work into a thich dough using a knife with a blunt edge. Cover with a warmed bowl.
- Peel and core the apples, and cut into thin slices. Rinse and drain the raisins.
- Roll out the dough into a thin sheet, and then carefully stretch it by hand until it is almost transparent. Place it on a tea-towel dusted with flour, trim the thicker edges and sprinkle with fat, nuts or gingerbread. Then place the apples on top, sprinkle with cinnamom sugar and raisins, and roll up the pastry using the tea-towel while brushing with fat. Transfer the roll to a greased baking sheet, pinch the ends of the dough together to seal and place in an oven preheated to 210 def C. and bake for 24-30 minutes.
- Cut the roll into diagonal slices while it is still warm and dust with sugar.
Note: The warmer the dough is, the more elastric it becomes. You can put it in a microten bag and warm it over steam. On festive occasions the apple strudel is served dedorated with ice cream.
|Home Made Chicken Noodle Soup
(Albina Barbara Janecka Tupa)
- Old Chicken (Old Hen)
- parsley (optional; if you have it, add it)
- saffron (optional)
|Put the above ingredients into a pot, cover with water, and bring to a boil. Lower heat and boil gently until done and tender. For really old chickens, this mighty take 3-4 hours.
Then, take the Chicken out. To the left over chicken broth, add the homemade noodles, rice or capanka and cook until done.
If you want clear broth for the soup, after you take the meat out, strain the vegetables, then add the noodles, rice or capanka. Capanka is a Czech term for a mixture of eggs and a little flour. Then slowly pour this in the broth while mixing.
(as the old timers made it)
- Cabbage shredded
- Salad dressing or mayonnaise
- Milk, a few drops
- Onion, chopped
- Sugar, just a little
- Vinegar, a couple of Tbsp.
Mix up the above ingredients.
Taste as you mix and adjust things to your taste.
Do not use too much vinegar.
Let set for one hour before serving.
- Slice cucumbers, thinly
- Put cucumbers in a bowl with salt, mixing cucumbers and salt, so that the salt will draw down the water and cucumbers will stay crisp.
- Let stand for about an hour.
- Drain the water
- Add pepper and vinegar and serve Perhaps add a little more salt if not salty enough from the water drawing thing.
Variation:To the above add some mayonnaise and cut-up fresh tomatoes ( NO NOT SPOIL with non-fresh tomatoes).
|Švestkové Knedlíky (Plum Dumplings)
- 2 eggs
- 2 cups sifted all-purpose flour
- 2 cups boiled potatoes, riced
- 4 Tbsp butter
- salt, pinch
- 15 (more or less) pitted plums (or prunes)
- 1/4 cup cinnamon sugar (option: regular sugar)
- 1 cup fine breadcrumbs
- water to boil
- Melt 2 Tbsp butter, and stir in eggs and salt. Gradually add in the flour and potatoes. The dough needs to be stiff so that it can be kneaded well.
- Sprinkle four on a kneading board. Roll out the dough until it is approximately 1/4 inch thick.
- Cut the rolled dough into 3 inch squares. Place a plum or prune on each square, sprinkle lightly with cinnamon sugar, and fold the edges over the plum/prune. Form each one into a square.
- Place the dumplings into a pot of boiling water, cover, and simmer for 15 minutes. Melt the remaining butter in a pan and brown the breadcrumbs to a golden brown.
- When the dumplings are cooked, roll them in the breadcrumbs, then sprinkle with the remaining cinnamon sugar. (Another variation is to use powdered sugar)
|Potato Salad (Albina Barbara Janecka)
One of these great delicious dishes where you determine the quantity to use
Potatoes, cooked, in small pieces
3 eggs, cooked
salt - pepper
celery, small amount, finely chopped
mustard, a small amount
pickle juice, just a little
mayonnaise/salad dressing – to taste
mix the above ingredients, chill, and serve.
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